This recipe came to life after our housewarming party (all the way back in March… that’s how far behind I am in posting recent recipes).
For as much as I love to be in the kitchen, I am a lazy host. I almost never throw an elaborate dinner party. I prefer to host brunches, BBQs, or get togethers with nothing but finger food.
Things that are on the simpler side are my jam; like toasting bagels and throwing some berries in a bowl for a simple brunch, or grilling chicken and zucchini pairing with a crusty baguette and a good olive oil for dinner.
For our housewarming party, we went the heavy appetizer route and Trader Joe’s was our third host. I bought salsa, guac, hummus, and veggies; we did a simple cheese and salami plate; some focaccia and balsamic + olive oil; baked some taquitos and called it a day. (Aside from the homemade meatballs and tortillas chips that my arguably better-at-hosting husband made.)
After everyone came and ate, drank, and toured the house, we had a few leftovers. Namely a jar of corn salsa that I had never bought before… what to do, what to do with you? I thought as I crammed it into the fridge with our other leftovers.
Later that week I was eyeing a bag of spinach we had and thought, maybe… maybe some leafy greens, corn salsa, and black bean pasta will go well together?
And oh how well they do go together! The combo was such a hit I’ve picked up a few jars of that TJs corn salsa since and have made many more dinners of Party Pasta. This recipe is gluten free and can be vegan if you omit the parmesan cheese. It is the real MVP in our house and so simple that is just might make it into the lazy-host rotation for our next shabang.
Cook black bean pasta according to the package and then drain cooking water
Add pasta back into the pot with spinach (the heat will wilt the spinach if fresh or defrost it if frozen) and corn salsa (we really like the flavor of the salsa so I am generous with the amount I use)
Dish and garnish with parm and freshly cracked black pepper
YOU GUYS. This recipe is a winner. With one of my closet friends as my inspo (read about her wedding we just went to here), I whipped up this vegan roasted red bell pepper sauce to serve over spaghetti squash tonight and it’s so creamy, you wouldn’t even know there isn’t cheese in it.
I’ll admit, there’s a bit of prep work (more than I usually do on a Monday) with roasting the bell peppers. And I made my own cashew milk, which obviously added time. You can prep the cashew milk the night before to save a few minutes but I do highly recommend making your own nut milk for this one; since it’s a savory dish.
I know you can buy unsweetened nut milk but it just always has a hint of sweet in my opinion. Besides, if you can avoid added ingredients, why not? Making your own nut milk is actually super simple. The only pitfall is it doesn’t keep for too long (no preservatives!) but I’ll give you the exact amounts I used for this recipe below.
That means, this post is actually two recipes in one! Your lucky day, friends.
As mentioned, I put this sauce over spaghetti squash (that I did prep the day before) but you can dip bread and veggies in it or use it as a sub for a more creamy pizza sauce.
It’s been gloomy in California lately and I decided to spend the afternoon at home “pampering” myself the other day. I think it’s important to realize you don’t have to spend a whole bunch of money to feel better about yourself. No matter how great I feel with fresh highlights and a new outfit, it would be a pricey habit to rely on spending all of that money to brighten my day.
Sometimes just spending a hour or so on yourself is good enough! I was feeling like a hot mess – with un-brushed hair and chipped nail polish – when I decided to go for a run/walk. (Side note: I don’t like running so “letting” myself walk for half of my workbook is a nice compromise. It also keeps me from dreading my workout which means I’m more likely to do it!).
Right when I laced up my shoes, it started raining. I could have done another workout instead but I decided just to go for it. Oddly, running in the rain makes it more pleasant for me.
After my workout, I had one of my favorite protein packed snacks – snap peas dipped in hummus with hot sauce and a string cheese.
Then I took off that chipped nail polish! Typically I think doing our nails is a way of pampering but, because of all the chemicals in nail polish, I feel better when my nails are bare. Scrubbing off my O.P.I. and cutting/filing my nails makes me feel best.
Next I took a hot shower and SHAVED even though it’s raining here and I won’t be wearing shorts anytime soon. Nothing gets you feeling like you brought your A game like smooth legs.
After I showered, I slathered myself with avocado oil – how California of me, I know.
I got dressed and, for once, avoided yoga pants or leggings, opting for jeans. (Full disclaimer: this was more for Mike than me;)
Next I dyed my eyebrows. Some people feel best when they’re having a good hair day, for others it’s all about their outfit, but for me? when my eyebrows are – excuse my pop culture reference – #onfleek I feel best.
While my eyebrow dye sat and dyed, I brushed my hair (it is all too often that my hair defaults in a messy bun on top of my head) and fish tail braided it to get it out of my face. Braiding my hair is one of my favorite things to do – it’s so simple and really gives you bang for your buck because after you take it out, you’re left with pretty waves. Two hairstyles out of one? Sold.
After I felt like a human again, I hit the kitchen to try out a new recipe. I originally saw this recipe on the YouTube channel What’s Up Moms (which I am obsessed with, even though I’m not a mom yet!). In it, sliced almonds and spinach were used but I only had baby kale and didn’t feel like adding another fat to the sauce.